Cauliflower Rice
PREP TIME
10 minutes
COOK TIME
7 minutes to 9 minutes
INGREDIENTS
6
Serves: 4
Ingredients
- 1 clove1 clove1 clove Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 1 head1 head1 head Cauliflower
- 1/2 cup1/2 cup1/2 cup Yellow Onion, chopped
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt, to taste (and black pepper, if not following AIP)
- 1 tsp1 tsp1 tsp Garlic & Herb Seasoning - Primal Palate, (sub: 1/2 tsp himalayan pink salt)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse cauliflower under cool water and pat dry.
- Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
- Add in the cauliflower rice and continue to sauté for 4–5 minutes.
- Season with salt and pepper, and serve.
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About This Recipe
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Autoimmune Protocol Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 42 |
| Fat: | 4 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 211 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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